Antioxidant activity of Korean traditional fermented soy sauce with different brewing periods

doi:10.3969/j.issn.0254-5071.2011.02.026

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China Brewing ›› 2011, Vol. 30 ›› Issue (2) : 85-88. DOI: 10.3969/j.issn.0254-5071.2011.02.026

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Antioxidant activity of Korean traditional fermented soy sauce with different brewing periods

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 30(2): 85-88 https://doi.org/10.3969/j.issn.0254-5071.2011.02.026

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